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Gluten-Free Bangers and Mash Recipe by Gearóid Lynch

This gluten-free bangers and mash recipe is comfort food at its best. There is more variety now in supermarkets and at your local butcher for gluten-free sausages. I advise trying many of them until you find the one that you like best. The ones with the most meat content are the tastiest and have less seasoning. In this recipe, the garlic, sage and rosemary enhance the flavour.

Serves 4

Ingredients:

2kg potatoes, peeled and cut into chunks
100g butter
150ml cream
100ml milk
salt and freshly ground black pepper
4–8 gluten-free sausages (depending on size)
2 garlic cloves, sliced
1 bunch of fresh sage, leaves picked
1 bunch of fresh rosemary
1 tbsp olive oil

For the onion gravy
2 tbsp vegetable oil
2 large onions, thinly sliced
20g light brown sugar
200ml red wine
100ml beef or chicken stock
salt and freshly ground black pepper

Method:

1. Preheat the oven to 190°C.
2. Place the potatoes in a pot of lightly salted water, bring to the boil and cook for 18–20 minutes, until tender and cooked through. Drain well and place the pot back on to the heat to dry out any excess water. Add the butter, cream, milk and seasoning and mash well. Cover with a piece of parchment paper to keep warm and set aside.
3. Meanwhile, place the sausages in a roasting tin with the garlic, sage and rosemary and drizzle with the olive oil. Bake for 7 minutes, then reduce the heat to 170°C, turn the sausages over in the tray and cook for a further 7 minutes, until the sausages are cooked all the way through with a golden, crisp finish.
4. Put a large spoonful of the creamy mashed potatoes on a warmed plate. Place one or two sausages on top and serve with plenty of onion gravy.

For the onion gravy
1. Heat the oil in a heavy-based saucepan over a low heat. Add the onions and cook very slowly for 30 minutes. Stir occasionally and check that the onions aren’t burning. They will change colour to a golden brown.
2. Add the brown sugar, red wine and stock to the onions and allow to simmer for 20 minutes. This should reduce the liquid by half. Taste and season as required.

bangersmash-resized

RECIPE FROM MY GLUTEN-FREE KITCHEN COOKBOOK BY CHEF GEARÓID LYNCH
Recipe by Chef Gearóid LynchGearóid Lynch purchased The Olde Post Inn in Cloverhill, Co Cavan with his wife Tara in November 2002. When he was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares with you in his book My Gluten-Free Kitchen.

As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.

My Gluten-Free Kitchen is available to buy on www.GillBooks.ie (€24.99)
The Olde Post Inn The Olde Post Inn

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